Ingredients for Moroccan Vegetable Stew
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup carrots, chopped
- Red Pepper
- 2 stalks celery, chopped
- Ground Ginger
- Ground Cinnamon
- Ground Cumin
- Dried Oregano
- Ground Cayenne Pepper
- Ground Turmeric
- Vegetable Stock
- Chopped Tomato
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 medium zucchini, chopped
- Black Olives
- Juice of 1 lemon
- Salt
- Sliced Almonds
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How to Make Moroccan Vegetable Stew
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add 1 large chopped onion, 2 cloves minced garlic, 1 cup chopped carrots, 1 red bell pepper (chopped), and 2 stalks celery (chopped). Sauté for 1-2 minutes until softened.
- Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/4 teaspoon cinnamon, 1/4 teaspoon cayenne pepper (optional), and a pinch of saffron. Cook for 1 minute, stirring constantly, until fragrant.
- Pour in 4 cups of vegetable stock and 1 (28-ounce) can of crushed tomatoes. Bring to a simmer, then reduce heat and cook for 10-15 minutes, allowing the flavors to meld.
- Add 1 (15-ounce) can of chickpeas (drained and rinsed), 2 medium zucchini (chopped), and 1/2 cup pitted Kalamata olives. Return to a simmer, cover, and cook for another 10-15 minutes, or until the zucchini is tender. Stir in the juice of 1 lemon, 1/4 cup slivered almonds, and season to taste with salt and pepper.
- Serve hot over couscous topped with freshly chopped parsley and alongside preserved lemons.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
24g
Fat
7g
Carbs
13g
